When we first introduced Yves Canarelli to the US just two years ago, we suggested keeping an eye out for great things still to come, and in the short time since then Canarelli has risen above and beyond our expectations. We’ve seen clay amphora–raised wines (the first in Corsica since Roman times) and tasted Canarelli’s ethereal and haunting wines made from 140-year-old pre-phylloxera vines of native Corsican varieties. What we have here, though, is Yves’s specialty, his bread and butter, old faithful: Corse Figari blanc, rosé, and rouge. While Abbatucci seemed to come out of nowhere with a big splash, Canarelli’s ascension was slow, methodical, and unstoppable. Ever since returning from a stint in the First Persian Gulf War with the French army, Yves has been discreetly building his reputation brick by brick. He’s solidified an extremely loyal clientele, including the finest restaurants in Corsica and mainland France, and now in the US as well. These three wines are where it all began. The Figari blanc earned him the nickname of “Le Roi du Vermentinu.” Many will heatedly argue that the Figari rosé is the best rosé in France these days. The Figari rouge has forged its reputation on its intense black fruit and graphite edge. All display the Canarelli signature tightrope walk between volume, richness, and a uniquely Corsican granite grain with summer maquis aromatics.